Sriracha Wasabi Salmon Nigiri Bites
Sriracha Wasabi Salmon Nigiri Bites
Ingredients
For the Sushi Rice
- 1 1/2 cups sushi rice, short-grain
- 1 3/4 cups water
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Salmon Nigiri
- 1/2 pound sushi-grade salmon fillet, skin removed, thinly sliced into 1/4-inch thick pieces
For the Sriracha Wasabi Mayo
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1/2 teaspoon wasabi paste, or to taste
- 1/2 teaspoon lime juice, freshly squeezed
For Garnish
- 1 teaspoon black sesame seeds
- 2 stalks green onions, thinly sliced
Instructions
- 1
Rinse the sushi rice thoroughly under cold running water until the water runs clear. Drain well.
⏱️ 5 min
- 2
Combine the rinsed rice and 1 3/4 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 20 min
- 3
While the rice cooks, prepare the sushi vinegar. In a small saucepan, combine the rice vinegar, granulated sugar, and salt. Heat over low heat, stirring until the sugar and salt are completely dissolved. Do not boil. Remove from heat and let cool slightly.
⏱️ 5 min
- 4
Transfer the cooked rice to a large, shallow non-metallic bowl. Gradually pour the cooled sushi vinegar over the rice, folding gently with a rice paddle or wooden spoon to evenly coat the grains. Avoid mashing the rice. Fan the rice with a piece of cardboard or a fan for about 10 minutes to cool it quickly and give it a glossy sheen.
⏱️ 15 min
- 5
Prepare the Sriracha Wasabi Mayo: In a small bowl, whisk together the mayonnaise, sriracha, wasabi paste, and lime juice until smooth. Taste and adjust wasabi or sriracha to your preference. Transfer to a small piping bag or a spoon for easy drizzling.
⏱️ 5 min
- 6
To assemble the nigiri bites, moisten your hands lightly with water to prevent sticking. Take about 1 1/2 tablespoons of sushi rice and gently form it into an oval-shaped mound. Repeat with the remaining rice.
⏱️ 10 min
- 7
Place a thin slice of salmon over each rice mound, gently pressing it to adhere. Arrange the nigiri bites on a serving platter.
⏱️ 5 min
- 8
Drizzle each salmon nigiri bite with the Sriracha Wasabi Mayo. Garnish with black sesame seeds and thinly sliced green onions. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sriracha Wasabi Salmon Nigiri Bites
Ingredients
For the Sushi Rice
- 1 1/2 cups sushi rice, short-grain
- 1 3/4 cups water
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Salmon Nigiri
- 1/2 pound sushi-grade salmon fillet, skin removed, thinly sliced into 1/4-inch thick pieces
For the Sriracha Wasabi Mayo
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1/2 teaspoon wasabi paste, or to taste
- 1/2 teaspoon lime juice, freshly squeezed
For Garnish
- 1 teaspoon black sesame seeds
- 2 stalks green onions, thinly sliced
Instructions
- 1
Rinse the sushi rice thoroughly under cold running water until the water runs clear. Drain well.
⏱️ 5 min - 2
Combine the rinsed rice and 1 3/4 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 20 min - 3
While the rice cooks, prepare the sushi vinegar. In a small saucepan, combine the rice vinegar, granulated sugar, and salt. Heat over low heat, stirring until the sugar and salt are completely dissolved. Do not boil. Remove from heat and let cool slightly.
⏱️ 5 min - 4
Transfer the cooked rice to a large, shallow non-metallic bowl. Gradually pour the cooled sushi vinegar over the rice, folding gently with a rice paddle or wooden spoon to evenly coat the grains. Avoid mashing the rice. Fan the rice with a piece of cardboard or a fan for about 10 minutes to cool it quickly and give it a glossy sheen.
⏱️ 15 min - 5
Prepare the Sriracha Wasabi Mayo: In a small bowl, whisk together the mayonnaise, sriracha, wasabi paste, and lime juice until smooth. Taste and adjust wasabi or sriracha to your preference. Transfer to a small piping bag or a spoon for easy drizzling.
⏱️ 5 min - 6
To assemble the nigiri bites, moisten your hands lightly with water to prevent sticking. Take about 1 1/2 tablespoons of sushi rice and gently form it into an oval-shaped mound. Repeat with the remaining rice.
⏱️ 10 min - 7
Place a thin slice of salmon over each rice mound, gently pressing it to adhere. Arrange the nigiri bites on a serving platter.
⏱️ 5 min - 8
Drizzle each salmon nigiri bite with the Sriracha Wasabi Mayo. Garnish with black sesame seeds and thinly sliced green onions. Serve immediately.
⏱️ 5 min